Perfect Peanut Butter Cookies brought to you by me and Jif Peanut Butter! Everyone needs a go-to recipe for these incredible cookies and this is mine! Jif’s Irresistible Peanut Butter Cookies are perfect for dipping in chocolate, pairing with strawberry ice cream, even press a chocolate peanut butter cup into them fresh out of the oven for the perfect treat! I kept sampling them as my day went on and then crumbled some up to make into a trifle dessert, so good!
Enjoy this delicious recipe and come back soon because Jif is giving away some swag and moolah to one of my readers 🙂 🙂 🙂 You won’t want to miss out!
Perfect Peanut Butter Cookies
Ingredients
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco® All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Instructions
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1. Preheat oven to 375 degrees and line cookie sheets with parchment paper (you don't have to use parchment paper but I always bake with it.)
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2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
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3. In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
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4. Drop by rounded dough balls (sized just smaller than a golf ball) 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with a fork (see photo below).
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5. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Enjoy plain, drizzled with chocolate or make little ice cream sandwiches out of them!
Use a fork to put a sort of “thatch” patten on top of the cookies, this is the sign of a traditional peanut butter cookie. It also helps the peanut-free people like my brother know to stay away 🙂
You can even just stir in a cup of mini chocolate chips to kick these up a notch if you wanted!
Did I mention I have peanut butter every day? Yeah… sort of a staple in my green smoothie love. I do everything I can to not actually have my green smoothie be green. If it’s ever a weird color I just drink it out of a mug or a pink cup to distract myself.
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Are these crunchy or chewy?
BTW, my daughter and I made some of your cupcakes for a church bake sale and several people thought we had a bakery. And two of them want us to bake for their parties, even though we told them we don’t have one! Thanks for the great recipes (and frosting tips!)
Chewey! I made them a little bigger and baked them for a little less time than the standard recipe so that they wouldn’t get crispy, but that’s just my preference 🙂
Thanks. I like the chewy better too! 🙂
Which cupcakes were they?
We made all chocolate and red velvet cupcakes (well, actually, we made one batch of the pumpkin ones, but we didn’t like the way they turned out so they went to the chickens) but we changed the frosting between peanut butter, chocolate, and cream cheese (and on some of them we did the half peanut butter, half chocolate like Lizzy has on the Peanut Butter Oreo cupcakes.) We drizzled ganache over some of them and topped them with mini candy bars sliced in half, mini Reeses sliced in half, crushed cookies, or Rolos or something like that to make it look like we had a whole bunch of different kinds.
These look super yummy and I can’t wait to try out the recipe. Could you substitute the Crisco for butter? I’m not a big fan of baking with shortening if I don’t have to.
Thanks 🙂
Hi Lizzy;
Love your site and especially your recipes. PB cookies are my favorite. but I wanted to tell you my most favorite recipe for PB cookies without flour. I do not have a problem with gluten or anything I just like this recipe.
1 egg, 3/4 cup sugar, 1 tsp. baking soda. 1 cup Jif, 1/2 tsp. vanilla. Make as you would regular recipe cookie. You will be amazed.
These pb cookies DO look perfect! And I eat peanut butter every day too 🙂
This recipe looks amazing! Can’t wait to try it!
Peanut butter cookies are just pure comfort food! I love that yours are chewy, it’s definitely the way to go.
These cookies look delicious! I eat peanut butter almost everyday, too.
What fun! I bet my kids would love these perfect cookies from JIF!!!
Peanut butter is a major weakness of mine. MAJOR!!! These look out of this world good – thanks for the yummy recipe!
Lizzy…..taking these tonight to our Harvest Chili Feed at the church!
I thought I would dress them up a bit with a candy corn but
maybe just a few mini chocolate chips on top (liked your idea
to include chocolate!).
I like to chocolate idea too! Who doesn’t love pb and chocolate?!
These look perfect! I’m such a sucker for a good peanut butter cookie.
Lizzie Mae:
What is your answer to Andrea’s question: may butter be substituted for the Crisco?
Jackie
They will bake differently without the crisco, I would encourage you to give it a shot with it because they really were just perfect!
Can these be frozen and cooked a few at a time…just like those delicious chocolate chip cookes?
Yes! You may need to bake them for 1 or 2 minutes longer though, so just pay attention to the baking time!